Bugal Rum Crème Brûlée
Get fancy at home with our Bugal rum crème brûlée, in which we introduce some Caribbean flair to spice up this classic French dessert!
Ingredients
- 4 egg yolks
- 2 cups heavy cream
- 1 vanilla bean pod
- 1/2 cup Brugal rum 1 tbsp per ramekin
- 1/4 cup cane sugar
- 1 tbsp dark brown sugar for crystalized crust
- 1 tsp orange zest Navel orange is best
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
Instructions
1. Preheat Oven and Prepare Ingredients
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).
- Remove eggs from the refrigerator and allow to warm to room temperature.
- Cut open vanilla bean pod with a paring knife and remove the paste. Set aside.
- Zest orange. Set aside.
2. Whisk Egg Yolks with Sugar
- Whisk together egg yolks and sugar in a mixing bowl.
- Place a saucepan on the stovetop at medium heat.
3. Warm Heavy Cream and Spices on the Stovetop
- Add heavy cream, vanilla bean paste, vanilla bean pod, cinnamon, nutmeg, and orange zest to a saucepan.
- Warm heavy cream, and then turn off the heat on the stovetop.
4. Combine Heavy Cream and Spices with Egg Yolks and Sugar
- Remove the vanilla bean pod from the saucepan.
- Give the heavy cream mixture a quick whisk to ensure that the spices are well distributed and not clumped together.
- Temper the eggs by adding ½ cup of the warm heavy cream mixture to the egg yolks and sugar. Whisk.
- Slowly add the remaining warm heavy cream mixture to the egg yolks and sugar. Add salt and whisk well.
5. Pour into Ramekins and Prepare Water Bath
- Pour into ramekins. Do not fill to the top. Leave room for the crystalized sugar crust and Brugal rum.
- Place ramekins into a shallow pan.
- Pour boiling water into the base of the shallow pan to create a water bath so that the ramekins are half-submerged in the water.
6. Cook for 30 minutes
- Place shallow pan into the oven for 30 minutes.
- The custard should be nearly set but jiggle slightly in the center.
7. Allow to Cool and Refrigerate
- Remove the pan from the oven, place ramekins on a cooling rack, or cool for 1 hour.
- Cover each ramekin with plastic wrap and put them into the refrigerator for 3 hours.
8. Sugar the Top and Torch it to Create Crystalized Crust
- Remove ramekins from the refrigerator and remove plastic wrap.
- Sprinkle a thin layer of dark brown sugar on the top of each ramekin.
- Run the lighted torch over the top of each ramekin until the sugar becomes liquid. The sugar will crystalize after it cools.
9. Finish with the Brugal Rum
- Pour Brugal rum on the crystalized sugar crust and light the alcohol on fire using either the torch or a lighter.
- Serve and enjoy.
Video
Nutrition
Calories: 301kcalCarbohydrates: 10gProtein: 3gFat: 25gSaturated Fat: 15gCholesterol: 179mgSodium: 64mgPotassium: 58mgFiber: 1gSugar: 8gVitamin A: 1006IUVitamin C: 1mgCalcium: 53mgIron: 1mg
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